The Xishi (西施) teapot is a classic Yixing form named after the famed beauty Xishi; it has long been part of the Jiangsu/Yixing teapot tradition and is associated with the Ming–Qing era repertoire of small, elegant brewing vessels. If “短口” (short mouth) refers to the mouth/spout/neck being shortened, this likely indicates a more compact variant intended for tight proportions and a controlled pour.

Brief history: Xishi is one of the traditional, enduring Yixing shapes — admired for restrained, graceful lines and harmony between body, lid, spout and handle. These forms grew out of literati and tea‑culture tastes in the late imperial periods, when small, finely made pots for gongfu brewing became popular.

Shape note: A “small Xishi” is typically low and rounded with smooth, slightly flattened profiles; a “short‑mouth” variant emphasizes compactness—shorter spout or reduced lip—giving a neat, balanced silhouette, precise pouring and good heat/aroma retention. Such pots are usually made from zisha (Yixing) clays and favor simplicity and proportion over ornament.
Wood-fired handmade Yixing teapot made from Duanni clay sourced from the original Huanglongshan mine. Xu Shun Wei.